Food product.



UNITED srrA Es PATENT OFFICE.

JOHN J. BUBCHENAL, 0F CINCINNATI, OHIO, ASSIGNOB TO THE PROCTER ANDGAMBLE COMPANY, OF CINCINNATI, OHIO, A CORPORATION OF OHIO.

roon rnpnucr.

No Drawing.

To all whom it may concern Be it known that I, JOHN J. BURCHENAL,

a citizen of'the' United States, and a resident provide a new foodproduct for a shortening in cooking, in which the liabilityxto becomerancid is minimized, and in which the components of such vegetable oilswhich are inerior and detrimental to use as such a food product havebeen to a large extent converted into a higher and more wholesome form.All such vegetable oils contain glycerids of unsaturated fatty acids,and among these, notable quantities of fatty glycerids of lowersaturation than olein. It is the presence of these glycerids of lowersaturation that seriously affects the rancidity of the material. ofrancidity, which oxidation weakens the fat at the' point of absorptionat the double bonds, and these lycerids oflesser saturation readilyabsor oxygen from the air at ordinary temperatures, while the morehighly saturated lycerids, as olein, onl

absorb oxygen at elevated temperatures, It is evident, therefore, thatoils or fats containing notable quantities of glycerids of linolic acid,or of lesser saturation, are distinctly inferior as an edible product tothose containing a minimum of these glycerids with a larger per cent. ofolein. On the other hand, while it is important to at rid of the readilyoxidizable glycerids 0 lower saturation, it is also important not tosupply too large a per cent. of fully saturated gylcerids. The saturatedglycerids of the arachidic, stearic, palmitic and other groups are ofvery small value for, shortening, inasmuch as it is the liquid fatswhich contribute this value to the material. Saturated fats, however,serve the purpose of congealing the shortening within the food, and thusretain it equally distributed throughout the whole. Oil, liquid at theordinary temperatures, does not make the Specification of LettersPatent.

Application filed November 10, 1910. Serial No, 501,726.

liquid, keeping Oxidation is largely the cause Patented Apr. 13, 1915.

best shortening, because" the oil remains the food in a soggy condition,and the oil will even settle to the under part of the cooked product andsoil the cloth, paper, or whatever it may come in contact with.Moreover, fats of a melting point above the temperature of the humanbody, 98 F., are not so digestible as fats which are liquid at thispoint, or which have a melting point below 98 F. It is, therefore, myobject in the preparation of my new lard-like composition andfood-product, and in preparing same from cottonseed oil, to chan e thechemical composition 'of the oil to oitain a product with a hi hpercenta e of olein, a low percentage 0 linolin and the lesser-saturatedfats, and with only sufficient stearin to make the product congeal atordinary temperatures. I

In manufacturing this product, cottonseed or other vegetable oil .iscaused to chemically absorb a limited amount of hydrogen by reactingon'the oil with hydrogen 'in the presence of a catalytic a cut and at anelevated temperature. The oi is preferably agitated in a closed vesselin the presence of an atmosphere of com ressed hydrogen, a catal ser offinely-divi ed nickel carried-by kiese guhr being maintained insuspension in the oil and its temperature being raised to about 155 C.

According to the present invention, the amount of h drogen absorbed iscarefully regulated an limited. In practice, the operation is stoppedwhen the oil has been convertedinto a product whichcools to a white oryellowish semi-solid more closely resembling lard than do the commercialmixtures of cotton-seed oil and animal oIeo-stearin, while in manyrespects the product is superior to the best leaf lard as a shortening.It is not so liable to become rancid and the product can be heated to aconsiderably higher temperature than lard without smoking or burning.The hi h temperature towhich my product can e raised without smoking orburning makes the product ideal for frying, inasmuch as a crust formsalmost instantly on the food fried, which prevents any absorption of theshortening. A lardlike product thus prepared from cottonseed oil has asaponification value of about 195; and an iodin value ranging from about55 to about 80. The product having an iodin value of 55 has a titer ofabout 42 and a but melting-point of about 40 C.; that having an iodinvalue of 80 has a titer of about 35 and a meltin -point of about 33 C.While partia y hydrogenized, containing from about 1.5% to 2.5% ofadditional hydrogen more than in the nonhydrogenized material, it showsno free cottonseed oil when subjected to the Halphen test, therebydiffering from all commercial lard substitutes containing this oil. Itcontains from twenty to twenty-five per cent. of fully saturatedglycerids, from five to ten per cent. linolin and from sixty-five toseventy-five per cent. olein, and an average of a number of samplesgives twenty-three per cent. of saturated fats, seven and five-tenthsper cent. linolin and sixty'nine and five-tenths per cent. olein, whilethe cottonseed oil before treatment contained seventeen per cent.saturated fats, thirty-seven per cent, linolin and forty-six per cent.olein. It will thus be seen that I have produced an ideal food roduct,which is high in olein, low in linoin and lesser-saturated fats, andwith only enough stearin to make the product congeal at ordinarytemperatures.

A lard-like composition com rising edible hydrogenized fatty oil, specically hydrogenized vegetable oil, is claimed in my cpending applicationSerial No. 591,727, filed November 10, 1910.

I claim:

1. A homogeneous lard-like food product consisting of an incompletelyhydrogenized vegetable oil.

2. A homogeneous lard-like food produ t consisting of mcompletelyhydrogenized cottonseed 011.

3. A homogeneous lard-like food product consisting of an incompletelyhydrogenized vegetable oil, said product being a semi-solid having aniodin value ranging from about 55 to about 80.

4. A homogeneous lard-like food product consisting of incompletelyhydrogenized cottonseed oil, said roduct being a white or yellowishsemi-solid having, approximately, an iodin value of 55 to 80, a meltinoint of 40 to 33 (1, a titer of 42 to %.,and giving no reaction forcotton-seed oil under the Hal hen test.

5. A ood product, composed of glycerids of saturated and unsaturatedfatty acids in substantiall the proportions of from twenty to twentyveper cent. of saturated fats, five to ten per cent. of fats of lessersaturation than oleinyand sixty-five to seventy-five per cent. of fatsof a saturation corresponding to that of olein.

6. A food product, composed of glycerids of saturated and unsaturatedfatty acids in substantially the proportions of from twenty totwenty-five per cent. of stearin, five to ten per cent. of linolin, andsixty-five to seventyfive per cent. of olein.

7. A food product, composed of glycerids of saturated and unsaturatedfatty acids in substantially the proportions of twentythree per cent. ofstearin, seven and fivetentlis per cent. of linolin, and sixty-nine andfive-tenths per cent. olein.

JOHN J. BURCHENAL.

Attest:

H. G. Fmmon, P. B. Hnnn.

Disclaimer in Letters Patent No. 1,135,351.

' 1,135,351. John J. Burchenal, Cincinnati, Ohio. F001) Pnonuc'rs.

DISCLAIMER Patent dated April 13, 1915. Disclaimer filed January 29,1921, by the assignee, The Procter and Gamble Company.

Hereby enters this disclaimer To that part of the claim in saidspecification which is in the following words,

to wit:

l. A homogeneous lard-like food product consisting of an incompletelyhydrogenized vegetable oil.

2. A homogeneous lard-like food product consisting of incompletelyhydrogenized cottonseed oil.

[Ofiicial Gazette February 22, 1921.]

